1. Whisk the oil, vinegar and lemon rind in a bowl. Season with salt and pepper.
2. Combine the tomato, olives, zucchini, basil and parsley in a bowl. Cook pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain and return to the pan.
3. Meanwhile, heat extra oil in a large non-stick frying pan over medium-high heat. Cook haloumi for 2 minutes each side or until golden and heated through.
4. Add oil mixture and tomato mixture to pasta. Toss until well combined. Divide among serving bowls. Top with haloumi.